I particularly find I love Kraft Singles when making omelets or grilled cheese. There is a pleasing sort of "neutral" flavor and texture that I get with Kraft. I typically find other cheeses to be too strong.

Feel free to share one of your food confessions. I won't tell.

Jeff

"Meeting Franklin Roosevelt was like opening your first bottle of champagne. Knowing him was like drinking it." - Winston Churchill

No favorites among cheese...I will try anything. Trader Joe's has an English, aged white cheddar which is superb. A good Havarti, Gruyère, and Maytag Blue are usually in my cheese section along with Kraft 2 % sharp cheddar and a white Monterey Jack. I find these two cheeses to be great for cooking, sandwiches, and omelets. I could eat Velveeta all day long, so I never buy it! Ever! We have a lot of cheese available to us, but eat it sparingly. I usually buy the smallest chunk I can find.

I used to moderate the Food notesfile on DIgital Equipment Corporation's (DEC's) internal corporate network. It was our company's internal equivalent of the FLDG.

Last time I looked, the legally permitted term by the FDA for Kraft Singles was "Pasteurized Process Cheese Food". That was the closest that they were willing to permit the concoction to be called "cheese".

There was some discussion on the Food notesfile as to what "Cheese Food" meant.

My favorite comment was this:

"I don't know why they call it 'cheese food'. I put some in my refrigerator, and the cheese won't touch it."

Sorry--to me, Kraft green-can Parmesan smells like baby's barf. I would eat Kraft Singles if the alternative were starvation.

Velveeta is an abomination before the sanctity of creation. It has no right to exist in a sane and moral universe.